The first use of cheese as food is not known

Tham chiếu đến pho mát trong suốt lịch sử widespeared "Cheese là một nghệ thuật mà trước thời đại Kinh Thánh".. này phục vụ như là một nguồn dinh dưỡng quan trọng trong các túp lều và lâ

1 History

 The first use of cheese as food is not known

Reference to cheese throughout history are

widespeared.” Cheese is an art that predates the biblical era”.( Việc sử dụng đầu tiên của pho mát làm thực phẩm là không biết đến Tham chiếu đến pho mát trong suốt lịch sử widespeared "Cheese là một nghệ thuật mà trước thời đại Kinh Thánh".)

 The origin of cheese has been dated to 6000- 7000

BC and worldwide number of varieties has been estimated at 500 with an annual production of

more than 12 million tons growing at a rate of

about 4% ( Nguồn gốc của pho mát đã được ngày

6000 - 7000 trước Công nguyên và số lượng trên toàn thế giới của các giống đã được ước tính ở mức

500 với sản lượng hàng năm hơn 12 triệu tấn, tăng trưởng với tốc độ khoảng 4%.)

 This food served as a source of vital nourishment

in huts and castles and on journeys; armies also use cheese It also was a way of preserving food during periods of shortages A plausible tracing of the origin and development of cheese, as a food, around the world has been published.( thực phẩm

này phục vụ như là một nguồn dinh dưỡng quan trọng trong các túp lều và lâu đài và những cuộc hành trình, quân đội cũng sử dụng pho mát Nó cũng là một cách để bảo quản thực phẩm trong thời

kỳ thiếu hụt Một truy tìm chính đáng về nguồn gốc

và sự phát triển của pho mát, thực phẩm, trên khắp thế giới đã được công bố.)

 In 1841, Mrs Anne Pickett made cheesemaking history when she established Wisconsin's first

cottage industry cheese factory using milk from neighbors' cows.

 1858 - John J Smith obtained the first cheese vat and made cheese

Seventeen years later, John J Smith obtained the first cheese vat and made cheese at home in Sheboygan

County Smith also instituted the marketing of cheese outside Wisconsin.

 Today, approximately 12,000 dairy farms, with over 1.26 million cows producing an average of 20,630 pounds of milk each per year, continue the reputation for quality milk from Wisconsin

Cheesemakers use approximately 90 percent of this milk to produce cheese at 129 plants.

 NY in 1851 and was started by Jesse Williams who began the mass production due to demand for his desirable cheese.From this beginning the cheese industry began to flourish

 In 2003, the top three world cheese

producers were: 1.European Union with 5.5 million metric tons, 2.The United

States with 4.0 million metric tons, and 3.Brazil with 500,000 million metric

tons The European Union and

theU.S were also the leading consumers

of cheese and its related products

 He process has

had

many develop

ments

throughout

history Nowad

ays, instead of

using the

enzyme,

rennin, a

syntheticchymotrypsin derivative is

sometimes used, along with extracts

from molds and plants The plethora of flavors is due to the manipulation of a

variety of factors

including:

1 The kind of milk used = cow, sheep, goat, buffalo, reindeer, camel, yak,

etc

2 The curding, cutting, cooking, and forming methods.

3 The type of bacteria or mold used in ripening.

4 The amount of salt/other seasonings added.

5 The ripening and curing conditions

= temperature, humidity, time, etc

With over 2000 types, cheese is one of the most versatile foods in the world

 Currently, about one third of the milk produced in the U.S each year is used in the manufacturing of cheese Since it does come from milk, cheese contains a concentrated amount of almost all of the valuable nutrients found in milk (Hiện nay, khoảng 1/3 của sữa sản xuất tại Mỹ mỗi năm được sử dụng trong sản xuất pho mát Vì nó đến từ sữa, pho mát có chứa một lượng tập trung của hầu hết các chất dinh dưỡng có giá trị tìm thấy trong sữa)

2 Introduction

 There are hundreds of different types of cheese, but each is made using similar principles of

coagulating the proteins in milk to form curds, and then separating the curds from the liquid whey The coagulation of milk proteins can be done as

follows :( Có hàng trăm các loại pho mát khác

nhau, nhưng từng được thực hiện bằng cách sử

dụng nguyên tắc tương tự của đông tụ protein trong sữa để tạo thành sữa đông, và sau đó tách sữa đông

từ whey lỏng Làm đông tụ protein sữa có thể được thực hiện như sau)

Using rennet (or ‘chymosin’) - an enzyme extracted from calves’ stomachs that coagulates the proteins in milk Rennet produced by micro-organisms is available for vegetarian cheeses.

• Fermenting to form lactic acid.

• Adding acid (e.g lemon juice, lime juice or vinegar).

• Boiling or

• Using plant extracts (e.g papaya sap (papain enzyme),

fig bark (ficin enzyme), stems of Bryophylum species or leaves of Calotropis procera.( Sử dụng men dịch vị (hoặc 'chymosin) - một loại enzyme chiết xuất từ dạ dày

bê coagulates các protein trong sữa Rennet được sản xuất bởi các vi sinh vật có sẵn cho phó mát chay.

• lên men để tạo thành axit lactic.

• Thêm acid (ví dụ như nước chanh, nước chanh hoặc dấm).

• Đun sôi hoặc

• Sử dụng các chất chiết xuất từ thực vật (ví dụ như đu

đủ sap (papain enzyme), vỏ cây vả (ficin enzyme), bắt nguồn của các loài Bryophylum hoặc lá Calotropis

procera.)

 Hard cheeses (e.g ‘Cheddar’ cheese) and large-curd cottage cheese are produced using lactic acid bacteria and rennet (pho mát cứng (ví dụ như

'Cheddar' pho mát) và pho mát cottage sữa đông lớn được sản xuất bằng cách sử dụng vi khuẩn axit lactic và men dịch.)Hard cheese requires greater investment in equipment and greater skill to

produce than soft cheeses.

Hard cheeses may also be made with a variety of flavourings, including caraway seed, chilli pepper, garlic, rosemary or sage, or they may be smoked ( Pho mát cứng cũng có thể được thực hiện với nhiều hương liệu, bao gồm cả hạt giống cây ca-rum, hạt tiêu ớt, tỏi, lá hương thảo hoặc cây xô thơm, hoặc

họ có thể được hút thuốc.) It is recommended that market research be undertaken to find which types

of cheese are popular before contemplating

production, because the demand for hard cheeses may be more limited in some countries and a

careful market analysis is needed before starting their production.

Training in production should then be obtained from an experienced cheese-maker.

 Cheese is preserved by a number of different

mechanisms: the raw milk is pasteurised to destroy most enzymes and contaminating bacteria;

fermentation by lactic acid bacteria increases the acidity which inhibits growth of food poisoning and spoilage bacteria; the moisture content is

reduced and salt is added, both of which inhibit bacterial contamination (Cheese được bảo quản bằng một số cơ chế khác nhau: sữa tươi tiệt trùng

để tiêu diệt hầu hết các enzyme và vi khuẩn ô

nhiễm, quá trình lên men bởi các vi khuẩn axit

lactic làm tăng nồng độ axit trong đó ức chế sự tăng trưởng của ngộ độc thực phẩm và vi khuẩn hư hỏng, độ ẩm giảm và muối làthêm vào, cả hai đều

ức chế nhiễm

khuẩn).

 There are three kind of cheese: soft cheese, semi- hard cheese, hard cheese

Table 1: Types of cheeses (Adapted from Dairy Science and

Technology Education) .

Typ

e of

Che

ese

Moist ure conte

nt (%) (độ

Fat conte nt

(%) ( hàm lượng

Texture(

cấu tạo) Shelf life( th

ời hạn

sử dụng)

ẩm) chất

béo)

Soft

cheese

s

45-75 <40 Soft, white,

spreadable

A few days

Semi-hard

Chees

es

35-45 <35 Firm,

crumbly, can be sliced

A few months

Hard

Chees

es

30-40 <30 Very firm,

dense, sometimes grainy

One year or more

3 Production process

1 Standardize Milk

Milk is often standardized before cheese making to optimize the protein to fat ratio

to make a good quality cheese with a high yield

2 Pasteurize/Heat Treat Milk

Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce the number of spoilage organisms and improve the environment for the starter cultures to grow Some varieties of milk are made from raw milk so they are not pasteurized or heat-treated Raw milk cheeses must be aged for at least

60 days to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk

3 Cool Milk

Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature needed for the starter bacteria to grow If raw milk is used the milk must be heated to 90°F (32°C)

4 Inoculate with Starter & Non-Starter Bacteria and Ripen

The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F (32°C) for 30 minutes to ripen The ripening step allows the bacteria

to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese

5 Add Rennet and Form Curd

The rennet is the enzyme that acts on the milk proteins to form the curd After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms

6 Cut Curd and Heat

The curd is allowed to ferment until it reaches pH 6.4 The curd is then cut with cheese knives into small pieces and heated to 100°F (38°C) The heating step helps

to separate the whey from the curd

7 Drain whey

The whey is drained from the vat and the curd forms a mat

8 Texture curd

The curd mats are cut into sections and piled on top of each other and flipped

periodically This step is called cheddaring Cheddaring helps to expel more

whey, allows the fermentation to continue until a pH of 5.1 to 5.5 is reached, and

allows the mats to "knit" together and form a tighter matted structure The curd mats are then milled (cut) into smaller pieces

9 Dry Salt or Brine

For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on the curd and mixing in the salt In some cheese varieties, such as mozzarella, the curd is formed into loaves and then the loaves are placed in a brine (salt water solution)

10 Form Cheese into Blocks

The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese

11 Store and Age

The cheese is stored in coolers until the desired age is reached Depending on the variety, cheese can be aged from several months to several years

12 Package

Cheese may be cut and packaged into blocks or it may be waxed

4 Benefit

Everybody knows dairy products are an essential part of a healthy,

balanced diet, and although preventing osteoporosis is often the first thing people think of when they consider the health benefits of

consuming dairy products, there is a growing list of ways that dairy can improve your health.

 Research has shown that increased consumption of dairy products,

by both children and adults, results in increased bone density later in life and a reduced risk of osteoporosis

 Numerous studies have found that increasing the intake of calcium, potassium and magnesium – nutrients found in dairy foods – lowers blood pressure and helps reduce the risk of hypertension

 Several studies link the intake of dairy foods with decreased risk

of certain cancers , such as colon and breast cancer.

 Certain cheeses, such as Cheddar, Swiss, Blue, Monterey Jack and processed American cheese, among others, have been demonstrated

to reduce the risk of dental cavities.

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